- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 15-ounce pumpkin
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 2 bars Philadelphia cream cheese (8 oz., softened)
- 1/3 cup heavy whipping cream
- 1/4 cup pumpkin puree
- 1/2 tsp vanilla
- 4-5 cups powdered sugar
Preheat the oven to 350 degrees
In the bowl of your stand mixer or using a hand mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13 by 10-inch baking pan.
Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
In the bowl of a stand mixer, beat softened cream cheese.
Add heavy whipping cream, pumpkin puree, & vanilla. Slowly add powdered sugar until you reach your desired consistency.
Add more powdered sugar as needed. Add additional heavy whipping cream 1 tbsp. at a time as needed.
Recipe by Yvonne from Tried and Tasty for Princess Pinky Girl